Smoky Wild Mushroom Sauce

Smoky Wild Mushroom Sauce
Makes 12
Prep 20 m
Cook 38 m



  1. 1 of 4 Heat oil in a large stock pot over medium heat. Add onion and garlic and cook 5 minutes, stirring frequently. Add peppers and mushrooms and cook for 8 minutes, stirring occasionally, until vegetables are almost tender.
  2. 2 of 4 Stir in crushed tomatoes, whole tomatoes, salt, oregano, sugar and black pepper. Bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered, for 25 minutes, stirring occasionally. Turn off heat and stir in vinegar and basil.
  3. 3 of 4 Spoon sauce into two 1-quart canning jars. Cool on wire rack. Seal and refrigerate for up to 2 weeks.
  4. 4 of 4 Arrange in a basket with a package of dried pasta and a wedge of Parmesan, if desired. Makes 2 Quarts (12 servings).
Nutrition Information for Smoky Wild Mushroom Sauce
Servings Per Recipe: 12
Per Serving: 93 kcal cal., 3 g fiber, 0 mg chol., 608 mg sodium, 0 g sat. fat, 4 g pro., 16 g carb., 3 g Fat, total